A cookout is simply not a cookout until someone shows up with a tray of deviled eggs, and in my world, the person showing up with that tray of deviled eggs is most definitely going to be me. It’s what I’m known for, and at this point, I’d really hate to disappoint anyone by showing up empty-handed. The great thing is, that with over 20 different types of deviled eggs in my repertoire, there’s a pretty high likelihood that I’m never going to show up with the same kind of deviled eggs twice, which means there is also absolutely no chance that anyone will ever get bored or tired of eating my almost-famous deviled eggs.
This year, I wanted to create a deviled egg using only a few ingredients, that was absolutely packed with flavor, and also had an amazing crunch factor. So, when it came to adding some crunch-power and flavor to these deviled eggs, I chose to use celery and whole ground mustard. Celery is one of those veggies that is enormously crunchy, easy to use in almost any recipe, and can also quite readily be found in the average person’s fridge. Whole ground mustard also lends a nice pop of texture to any sauce or filling, while also giving a unique salty flavor.
Add a little black pepper and some mayo into the mix and you’ve got a deviled egg that pretty much everyone will be thrilled to see coming their way. Seriously y’all, it’s quite common for my eggs to not even make it to the picnic or folding table before they are attacked or eyed up with considerable longing from everyone within reach. Yup, just about the only problem you’ll have with this deviled egg recipe is that there just never seem to be enough deviled eggs to go around. So, if there are more than ten people attending your cookout, I’d double this recipe if I were you because there’s nothing sadder than being the person who didn’t get to try any of the yummy deviled eggs.
Ingredients:
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 2 Tablespoons Whole Dijon Mustard
- 1 Teaspoon Fine Black Pepper
- 3 Celery Stalks, Very Finely Diced (Divided)
Directions:
- Slice each hard-boiled egg in half lengthwise, place the yolks into a medium-sized bowl, and then use the tines of a fork to finely mash the yolks together.
- Add the mayonnaise, mustard, and pepper; mash together until smooth.
- Fold 1/2 of the finely diced celery into the egg yolk mixture.
- Spoon or pipe the filling into the well of each egg half.
- Garnish each deviled egg with the remaining finely diced celery.
Suggestions:
- Need tips on how to make the perfect hard-boiled egg? Click HERE to see all of our handy tricks and tips on How to Hard-Boil Eggs.
- To fill the deviled eggs, place the filling in a large plastic bag, snip off the end, and then pipe the filling into the well of each egg. Remember, you will need to cut off enough of the plastic bag to allow the pieces of celery to pass through.
Improvements:
- Sprinkle a little bit of fine black pepper or crushed sea salt over the top of each egg before serving.
- Add 1-teaspoon of celery seed to the egg filling for an extra punch of celery.
- Check out all of our other great recipes for Deviled Eggs, some of which are award-winning or have been featured in magazines or on television.
Ingredients:
- 12 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 2 Tablespoons Whole Dijon Mustard
- 1 Teaspoon Fine Black Pepper
- 3 Celery Stalks, Very Finely Diced (Divided)
Directions:
- Slice each hard-boiled egg in half lengthwise, place the yolks into a medium-sized bowl, and then use the tines of a fork to finely mash the yolks together.
- Add the mayonnaise, mustard, and pepper; mash together until smooth.
- Fold 1/2 of the finely diced celery into the egg yolk mixture.
- Spoon or pipe the filling into the well of each egg half.
- Garnish each deviled egg with the remaining finely diced celery.
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